Makes 1 pie
FOR THE PASTRY:
1 teaspoon coconut oil
3 large egg whites
2¾ cups (165 g / 6 oz) shredded coconut
FOR THE FILLING:
1½ cups (340 g / 12 oz) pumpkin, steamed and mashed
3 large egg yolks
1½ tablespoons coconut oil
3 tablespoons coconut flour
Carob powder for dusting
TO MAKE THE PASTRY:
Preheat oven to 180C (355F).
Grease a pie dish with coconut oil.
Combine egg whites with shredded coconut.
Press the pastry mix into the pie dish ensuring all areas are well covered.
Place in oven and allow to cook for 15 minutes. Once cooked, turn off oven and leave inside (with oven door closed) for an additional 7 minutes. Remove from oven to cool.
TO MAKE THE FILLING:
In a bowl, combine pumpkin, egg yolks, coconut oil and coconut flour.
Spoon mixture on top of cooled pie crust. Smooth over and dust with carob powder.
Store in refrigerator for up to 3 days.